Southwestern Recipes

Quick Tortilla Soup

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Ingredients

  • 2 (10 1/2 ounce) cans chicken and rice soup, undiluted
  • 1 cup canned diced tomatoes with juice
  • 2 tablespoons canned green chiles
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 2 cups crushed lightly salted tortilla chips

Instructions

  1. Combine first 3 ingredients; refrigerate overnight or at least 3 hours.
  2. Bring mixture to the boiling point when ready to serve.
  3. Sprinkle with tortilla chips and cheese.

Yield: 4 cups



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